Course Descriptions
Hospitality Management
Course offerings vary from year to year. Check Generate a Timetable for available course offerings.
HOSP 101 (1) Preparation for Co-operative Education Placement I
A preparation for the first industry co-operative education experience through practical training in areas such as resume writing and interview skills. (1:0:0)
Prerequisite: Admission to program.
HOSP 105 (3) Financial Control Systems
An introduction to managing of control systems and their manual and computerized applications in the food and beverage, and accommodations sections of the industry. Topics include labour cost analysis, product cost standards, forecasting techniques and the development of financial control systems. (3:0:0)
Prerequisite: Admission to program.
HOSP 110 (3) Intro to Hospitality and Tourism
An overview of the Hospitality and Tourism industry, focusing on understanding the complex nature of the industry. (3:0:0)
Prerequisite: Admission to program.
HOSP 120 (3) Accounting Principles
An introduction to the principles and procedures used to manage a service organization. Topics include financial statement preparation, cash flow analysis, the accounting cycle, computer applications, and use of the Uniform System of Accounts. (3:0:0)
Prerequisite: Admission to program.
HOSP 130 (3) Lodging Organization and Operations
An examination of the components of the lodging industry, organizational structures, lodging systems and subsystems, and functional areas such as front office operational systems, guest services, guest accounting principles, central reservation systems, night audit practices and yield management. (3:0:0)
Prerequisite: Admission to program.
HOSP 131 (3) Property Management Systems
A study of the management of lodging operations including organizational structure and procedures for housekeeping systems, security and facilities management. (3:0:0)
Prerequisite: Admission to program.
HOSP 133 (3) Beverage Theory
An overview of wines, spirits and beers; their production, marketing and service; cocktail theory and bartending principles; and the responsible use of alcoholic beverages. (3:0:0)
Prerequisite: Admission to program.
HOSP 161 (3) Dining Room Operations
An opportunity to learn fine dining room service skills in various positions in VIU's licensed Discovery Dining Room. Topics include dining room organization, menu design and terminology, dining room set up, food service techniques and customer service philosophies. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Admission to program.
HOSP 170 (3) Food Science
An examination of the basic knowledge of nutrition and safe food handling in the foodservice industry. Topics include study of nutrients in food, affects of cooking methods on nutrients, presentation of current nutritional information, sanitation knowledge, and WHMIS. HOSP 170 was formerly called HOSP 270; credit will not be granted for both courses. (3:0:0)
Prerequisite: Admission to program.
HOSP 180 (3) Principles of Services Management
An examination of management from a functional perspective. Topics include the functions of planning, organizing, staffing, leading and controlling; developing concepts and applications relevant to service organizations; and the management of systems and sub-systems. Forms the basis for labs HOSP 241, 251 and 261. (3:0:0)
Prerequisite: Admission to program.
HOSP 185 (3) Leading Dynamic Teams in the Service Sector
An opportunity to explore behaviour and leadership style while working in teams. Topics include designing effective work teams, managing conflict, building team performance and developing effective coaching techniques. Active participation in role playing is an important component. (3:0:0)
Prerequisite: Admission to the program.
HOSP 201 (1) Preparation for Co-operative Education Placement II
An opportunity to develop advanced job preparation skills, including strategies for seeking on-going employment after graduation. (1:0:0)
Prerequisite: Successful completion of all first year courses.
HOSP 205 (3) Hospitality Financial Management
Topics include the Uniform System of Accounts; cost control systems; pro forma development; the tools used in financial management, including the analysis of financial statements, ratio analysis, budgeting and forecasting; cost/benefit analysis and pricing strategies. (3:0:0)
Prerequisite: Admission to program.
HOSP 215 (3) Principles of Services Marketing
An examination of marketing services, including the difference between marketing services and goods, the marketing mix, and market research techniques. Includes the analysis of market position, marketing strategies and the development of a marketing plan. (3:0:0)
Prerequisite: Successful completion of all first year courses.
HOSP 230 (3) Law and Ethics
An introduction to Canada's legal system and the legal principles that govern business relations. Topics include common law, statutory law, contracts, torts, agency, employment, negotiable instruments, business ownership and liability. Also investigated are ethical issues in the business environment. (3:0:0)
Prerequisite: Successful completion of all first year courses.
HOSP 231 (1.5) Property Management Systems
A study of the management of lodging operations including organizational structure, procedures for housekeeping systems, security, and facilities management. HOSP 231 was formerly called HOSP 131; credit will not be granted for both courses. (1.5:0:0)
Prerequisite: HOSP 130.
HOSP 240 (3) Principles of Food Production
A study of a food production system. Topics include the use of hand tools and production equipment, recipe and measurement analysis, cooking methods and concepts, yield analysis, and the production methods of the basic food categories. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Successful completion of all first year courses.
HOSP 241 (3) Food Service Management
An opportunity to manage a student run on-campus food service operation, including menu planning, staffing, food production, service, control systems, financial aspects, food production scheduling and leadership development. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Successful completion of all first year courses and HOSP 240 and HOSP 271.
HOSP 251 (3) Dining Room Management
A survey of both theory and practical components of lounge and fine dining management techniques. The emphasis is on the development of supervisory skills, such as training and conducting management labs for working-level staff. Individual management styles are discussed and cultivated. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Successful completion of all first year courses.
HOSP 260 (3) International Hospitality and Resort Operation
Students will explore full service hotel and resorts operating globally. Engaging in research and case study activities, students will discover and evaluate many of the varied markets, ownership structures, and management philosophies of properties operating in various international settings. (3:0:0)
Prerequisite: Successful completion of all first year courses.
HOSP 281 (3) Managing Service Organizations
An examination of the structure and dynamics of organizational systems, focusing on a behavioural approach to management. Topics include achieving organizational goals, managing guest/staff relationships, internal marketing, cultural diversity, communications, and motivation techniques. (3:0:0)
Prerequisite: Successful completion of all first year courses.
HOSP 282 (3) Human Resource Management
A study of employee behaviours and their unique needs. Topics include managerial decisions that impact employees; workplace legislation; union/management relations; and the development of a human resource program which is defined in terms of guest satisfaction. (3:0:0)
Prerequisite: Successful completion of all first year courses.
HOSP 309A (9) Cooperative Placement
A paid cooperative education work term, in which students integrate their academic learning and increase their knowledge and develop further skills and abilities in a workplace setting. (0:0:0)
Prerequisite: Successful completion of third year of the Bachelor of Tourism Management.
HOSP 309B (9) Internship Placement
This is an unpaid work experience in which students develop a personal learning contract between the student, the faculty mentor and industry employer(s). The students will develop approved learning outcomes such as project work, managerial job shadowing, departmental rotation, or international experience. Students must complete a portfolio outlining the internship. (0:0:0 —300)
Prerequisite: Successful completion of third year of the Bachelor of Tourism Management.
HOSP 311 (3) Consumer Behaviour: The Guest Experience
A consideration of the concepts of consumer behaviour and the practical implications of these concepts to the hospitality industry. Students learn how to design hospitality and tourism products through an understanding of consumer needs, and how to design marketing strategies that will influence the consumer to purchase these products. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 330 (3) Strategic Revenue Management
A study of revenue, yield and capacity management within hospitality operations. Building on the concepts of accounting and financial management, revenue management principles and strategies will be broadened, business plan financial projections and benchmarks and other measurement tools will be examined. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 421 (3) Hospitality Entrepreneurship (Ends May 2012)
An opportunity to evaluate the planning, concept and menu development and financial proformas, using a computerized management simulation. Interpersonal and team building skills are sharpened under the pressure of decision making in a competitive environment. Students draw upon their previous co-op industry experiences to devise their business strategy. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Tourism Management.
HOSP 421 (3) Hospitality Entrepreneurship (Effective Jun 2012)
This course guides students through the process of conceiving a hospitality venture. Building on co-operative work experiences and previous BHM course work, students learn to evaluate business opportunities, understand new business resource requirements, start-up strategies, and consider sustainable business practices. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management or permission of instructor.
HOSP 430 (3) Advanced Resort Management
An examination of the operation of resort properties. Topics include resort concept, resort planning, development and management; the importance of a tourism and leisure orientation, marketing concepts; and the future of resorts and resort management. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 440 (3) Conference & Event Management (Ends May 2012)
An examination of the principles and best practices for developing, planning, and delivering a conference or event which will include programming, staffing and recruiting, scheduling, controlling, and marketing. The students will also be required to apply the principles to a conference or event. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Tourism Management.
HOSP 440 (3) Conference & Event Management (Effective Jun 2012)
An examination of the principles and best practices for developing, planning, and delivering a conference or event which will include programming, staffing and recruiting, scheduling, controlling, and marketing. The students will also be required to apply the principles to a conference or event. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management.or permission of instructor.
HOSP 460 (3) Hospitality Risk Management
An exploration of the assessment and management of risks in the hospitality industry. Through examination of legislation and legal case studies the student will examine the variety of risks that apply to hospitality businesses: financial or operational; and guest and employee safety. Finally, the course examines successful risk management strategies. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 470 (3) Hospitality Policy & Planning
An advance analysis of the use and application of policy and planning knowledge specific to hospitality businesses. Topics will include examination of current best practices, as well as planning and policy negotiation skills, advanced policy and planning writing skills, and organization and leadership of planning initiatives. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 482 (3) Managing in Multicultural Environments
Hospitality and service industry leaders are challenged by the diversity of their guests and employees. Multicultural management issues will be explored through the examination of global legislation and case studies in multiple settings. This course will explore successful approaches used to creating inclusive workplace that respects diversity while ensuring profitability. (3:0:0)
Prerequisite: HOSP 282 or equivalent.